Brown Butter Swirl Blondies

These bars are pure magic. The brown butter, the sea salt. You just cannot go wrong.

I gave these to my friends at our quarantine cookie exchange. Keep them in the fridge or freezer for optimum deliciousness.

Brown Butter Swirl Blondies

Adapted from Bon Appetit

1 stick butter

3/4 cup brown sugar

1 egg, room temperature

1 teaspoon vanilla

1 cup + 2 tablespoons all purpose flour

3/4 teaspoon salt

3/4 teaspoons baking powder

For the swirl:

1/2 stick butter (4 tablespoons)

1 egg yolk

1/3 cup brown sugar

2 tablespoons flour

1 teaspoon vanilla

salt for topping

Preheat oven to 350 degrees F. Line an 8x8 inch pan with foil or parchment.

In a stand mixer fitted with paddle attachment, beat butter and brown sugar together for 3 minutes until light and fluffy. Add egg yolk and vanilla and beat until well incorporated. Fold in flour, salt, and baking powder.

For the swirl - in a medium saucepan over low heat, melt the 1/2 stick of butter. Cook for 5 to 8 minutes, swirling the pan every so often until the butter turns light brown and smells nutty. Remove from heat. Stir in brown sugar and egg yolk. Using a wooden spoon or spatula, mix by hand until well incorporated. Stir in flour and vanilla.

Take 2/3 of the blondie batter and spread in bottom of prepared pan. Dollop the brown butter swirl batter on top. Then dollop the rest of the blondie batter on top of that. Bake for 25 minutes. Do not overbake, the blondies will seem slightly underone. That is ok!

Eat with ice cream!